These tasty buns are perfect with Brats & Beer (pictured above). The recipe follows below.
2-1/2 to 3 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup plus 1 tablespoon butter OR margarine
2 tablespoons sugar
Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat water, milk and 1/4 cup butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 8 equal pieces; roll each piece to a 6-inch rope. Shape into oval roll. Place on large greased baking sheet. Place 3-inches apart for crisper buns. Place 1/2-inch apart for softer buns (more like commercial hot dog buns). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake in preheated 375°F oven for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack. Melt remaining tablespoon of butter and brush over tops of buns.
Brat Buns: Follow the above recipe for ingredients and instructions. However, divide dough into 5 equal pieces instead of 8. Shape and bake as stated above.
Try Brat Buns in the following tasty recipe pictured above:
Brats & Beer
Beer and brats are a classic combination and the addition of a few spices make it even tastier.
Prep Time: 10 minutes
Cook time: 30 minutes
Grill Time: 8 to 10 minutes
Makes 5 servings
24 ounces beer**
1 large onion, sliced
1 teaspoon Spice Islands® Whole Black Pepper
1 teaspoon Spice Islands® Whole Mustard Seed
1 Spice Islands® Cinnamon Stick
1/4 teaspoon Spice Islands® Crushed Red Pepper
1 package (19 ounces) raw bratwurst, 5 links
2 tablespoons butter OR margarine
1 can (16 ounces) sauerkraut, drained
Combine beer, onions, black pepper, mustard, cinnamon stick and crushed red pepper in a large saucepan. Add bratwurst. Cover and bring to a boil; reduce heat and simmer for 20 minutes or until internal temperature reaches 165°F. Remove onions from liquid; set aside.
Pierce each bratwurst with a fork 3 to 4 times. Grill 8 to 10 minutes over medium direct heat until bratwurst is browned and cooked through to at least 140º F. Serve on bun and top with seasoned onions and sauerkraut, if desired.
To make onions and sauerkraut, heat butter in a large skillet. Add onions and cook 5 minutes or until lightly browned. Add sauerkraut and continue to cook 3 to 4 minutes until heated through.
**May replace beer with water or apple juice.